Avocado Shrimp Salad

Amazing cold shrimp salad that is perfect for a variety of summer meals. This shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill weed, green onions, and some celery for added crunch.

SHRIMP SALAD

Shrimp salad is a classic summer dish that you can serve any time of the day and for any occasion. It’s a refreshing, cold shrimp salad made creamy with avocado and a little bit of mayo. Fresh dill weed and green onions are the perfect compliments to this salad. Add a little citrus with fresh lime juice to make the flavors pop.

This cold salad is a nice summer dish and you can have it as a sandwich, as a salad, or as a side dish. You can also try it in tacos, lettuce wraps, and tortilla wrap sandwiches. It’s a perfect salad to serve at barbecues because it will add a beautiful fresh touch to hot, smoky meats and vegetables.

HOW TO CLEAN SHRIMP

You can get whole shrimp in a shell or you can get shrimp that have already been cleaned and peeled. If you choose to get whole shrimp, make sure to take time to peel, devein, and clean shrimp first, before starting to cook.

Shrimp has to be cleaned and deveined before cooking because that dark “vein” that you see running along the back of shrimp is actually shrimp’s digestive tract. It’s important to clean that out because there might be traces of sand and dirt in it along with whatever the shrimp ate.

First, take the shell off the shrimp, including the tail. It’s easy to take the shell off by starting to peel at shrimp’s feet.

Make a slight incision with a paring knife along the back of shrimp, just deep enough to slice the outer skin. This will expose the “vein.” Rinse out the cavity with cold water, taking out the “vein” and any dirt, leaving shrimp nice and clean.

CAN I USE PRECOOKED SHRIMP?

I got this question asked a couple of time and the answer is “yes, but I don’t you will loose some of the flavor.” Cooking shrimp yourself in seasoned water will infuse shrimp with flavor. If you get the pre-cooked plain shrimp that is meant for being served with cocktail sauce, the salad won’t have as much flavor.

So of course, you can use pre-cooked shrimp but you will loose some of the flavor.

HOW TO MAKE SHRIMP SALAD

Cook the shrimp in seasoned water until shrimp turns pink and opaque. Take it out immediately and let it cool to room temperature.

Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl along with diced celery, green onion, and dill weed. Squeeze in lime juice, add salt, and gently mix.

Add mayo and mix until all evenly coated. Cool for about 30 minutes to an hour in the refrigerator and serve.

Store in the refrigerator, in an air-tight container for about a day but after that, the avocado will be getting dark and soft.

Comments

I am going to make this salad the next time I am craving something refreshing! this looks delicious! Thank you so much for sharing, I love avocado and shrimp together – but I love that you added dill to the recipe. Can’t wait to try!

Hi Michelle! I’m so sorry for the late response. You can add some diced cucumber to provide a little crunch that celery would. Otherwise, you can just leave out the celery 🙂 I really hope you guys like it.

Made this tonight and it was amazing! The only thing I would do differently next time is to chill the shrimp before adding it to the avocado and the rest of the ingredients … mine seemed a little ‘watery’ and I chose not to add more mayo as I thought there was enough. Will definitely make again!

Hi Margaret! Do you mean shrimp that are generally make for shrimp cocktail? Yes, you definitely can. THere will be a little less flavor in the shrimp since they generally come plain but should definitely work.

I came across your recipe and can’t wait to try it. I had gone and gotten fresh shrimp and also some boiled shrimp. They season it very spicy so I hope it’s not too hot. Will let you know how it turns out.